Stir-Fried Pork and Pineapple

• 8 ounces boneless pork shoulder or loin, trimmed of fat
• 2 teaspoons soy sauce
• 1 teaspoon vegetable oil
• 1 teaspoon cornstarch
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 tablespoon soy sauce
• 1/2 teaspoon salt
• 8 pieces dried black fungus, like cloud ears, each about 1 inch wide (see note)
• 3 scallions, including green tops
• 2 tablespoons vegetable oil
• 2 tablespoons thinly slivered fresh ginger
• 8 ounces fresh pineapple, cut into 3/4-inch chunks (about 1 cup)
• 5 to 8 thin rings fresh chili (preferably red)

1. For the pork: Cut the pork into slices 1/8 inch thick, 2 inches long and 1 inch wide.
2. In a small bowl, stir together the soy sauce, oil and cornstarch, and mix with the pork.
3. For the sauce: In a small bowl mix the vinegar, sugar, soy sauce and salt.

pork shoulder, soy sauce, vegetable oil, cornstarch, rice vinegar, sugar, soy sauce, salt, black fungus, scallions, vegetable oil, ginger, pineapple, thin

Taken from cooking.nytimes.com/recipes/1014736 (may not work)